Substitution of Arrowroot Starch on the Elasticity and Water Holding Capacity (WHC) of Tilapia Fish Nugget
DOI:
https://doi.org/10.26418/jft.v8i1.96386Keywords:
tilapia fish, nuggets, arrowroot starchAbstract
Arrowroot tubers can be used as an alternative food ingredient by utilizing starch sources as a substitute for tilapia nuggets. This study aims to determine the effect of arrowroot starch substitution as a filling material on the chemical properties and texture of tilapia nuggets. This study used a completely randomized design (CRD) with 4 treatment formulations, namely P1 = arrowroot starch: tapioca (0 g: 15 g), P2 = arrowroot starch: tapioca (5 g: 10 g), P3 = arrowroot starch: tapioca (10 g: 5 g), and P4 = tapioca starch (15 g: 0 g). The results showed that arrowroot starch substitution had a significant effect on elasticity and water binding capacity. Elasticity of tilapia nuggets ranged from 9.36 N-17.64 N and water binding capacity 165.7%-180.3%. The best result was obtained from P3 treatment with the ratio of arrowroot starch and tapioca flour as much as 10:5, namely insoluble dietary fiber 1.71%, water binding capacity 175.22%, and elasticity 13.49 N.References
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